Nelson Cookie Bake Rolled Cookie Piped Icing
Transform your cookie-baking game with the Nelson Cookie Bake Rolled Cookie Piped Icing recipe, a delightful combination of classic buttery cookies and artfully piped icing that’s as fun to make as it is to eat. These soft, golden cookies are made from a perfectly balanced dough infused with rich vanilla and just the right touch of sweetness. After rolling and cutting into your favorite shapes, they bake to perfection in just 12 minutes. The real magic happens with the vibrant, customizable icing that’s easy to pipe and sets beautifully, making these cookies ideal for special occasions, holiday cheer, or simply indulging your creative side. With simple ingredients like unsalted butter, powdered sugar, and food coloring, this recipe promises bakery-style treats right from your kitchen. Ready in under 2 hours and perfect for a crowd, these cookies will be the highlight of any dessert spread!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 230 grams unsalted butter
- 200 grams granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 360 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 250 grams powdered sugar
- 3 tablespoons milk
- 1 as needed for coloring food coloring
Instructions
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. This should take about 2-3 minutes using a hand or stand mixer.
Add the vanilla extract and egg to the mixture and beat until well incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing them in increments to form a smooth dough. Avoid overmixing.
Divide the dough into two portions, flatten each into a disk, and wrap them in plastic wrap. Refrigerate for at least 1 hour to make the dough easier to handle.
Preheat your oven to 175°C (350°F) and line baking sheets with parchment paper.
Roll out one portion of the chilled dough on a floured surface to about 1/4-inch thickness. Use cookie cutters to cut shapes and transfer them to the prepared baking sheets.
Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let them cool completely on a wire rack.
Prepare the icing by whisking together powdered sugar and milk until smooth. Add more milk, a teaspoon at a time, for a thinner consistency if needed.
Divide the icing into smaller bowls and add food coloring as desired. Transfer the icing to piping bags for decorating.
Pipe the icing onto the cooled cookies, creating designs to your liking. Let the icing set for several hours to harden before serving.
Store the cookies in an airtight container for up to a week.
Nutrition Facts
Calories |
206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 67 mg | 3% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 19.0 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 7 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 22 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
